Classic Italian Lasagna
- Ready In:
- 2hrs 45mins
- Ingredients:
- 27
- Serves:
-
6
ingredients
- 5 tablespoons unsalted butter, plus
- 2 tablespoons butter, for the lasagna
- 1⁄2 cup all-purpose flour
- 4 cups whole milk, at room temperature
- 1 pinch freshly grated nutmeg
- 1 1⁄2 cups tomato sauce, recipe follows
- salt
- white pepper
- 1⁄4 cup extra virgin olive oil
- 1 lb ground chuck
- salt and pepper
- 1 1⁄2 lbs ricotta cheese
- 3 large eggs
- 1 lb lasagna sheet, cooked al dente
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded mozzarella cheese
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄2 cup extra virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- sea salt
- fresh ground black pepper
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter (optional)
directions
- Preheat oven to 375 degrees F.
- Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat.
- When butter has completely melted, add the flour and whisk until smooth, about 2 minutes.
- Gradually add the milk, whisking constantly to prevent any lumps from forming.
- Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.
- The sauce should be thick enough to coat the back of wooden spoon.
- Remove from heat and add the nutmeg and tomato sauce.
- Stir until well combined and check for seasoning.
- Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil.
- When almost smoking, add the ground beef and season with salt and pepper.
- Brown meat, breaking any large lumps, until it is no longer pink.
- Remove from heat and drain any excess fat.
- Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs.
- Season with salt and pepper.
- Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce.
- Arrange the pasta sheets side by side, covering the bottom of the baking dish.
- Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach.
- Arrange another layer of pasta sheets and spread all the ground beef on top.
- Sprinkle 1/2 the mozzarella cheese on top of the beef.
- Spread another 1/3 of the bechamel sauce.
- Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.
- Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil.
- Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.
- Remove cover and continue to bake for about 15 minutes.
- Simple Tomato Sauce: In a large casserole pot or Dutch over, heat oil over medium high heat.
- Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
- Add celery and carrots and season with salt and pepper.
- Saute until all the vegetables are soft, about 5 to 10 minutes.
- Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
- Remove bay leaves and check for seasoning.
- If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor.
- Process until smooth.
- Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
- This will freeze up to 6 months.
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RECIPE SUBMITTED BY
seahorse73
Ossining, NY